submitted by Jason Antoon
1 can Garbanzo Beans (regular size)
3 TBL Tahini Sauce (sesame paste)
1 clove of garlic, pressed
Salt & pepper to taste
Lemon juice to taste
Drain the liquid from the Garbanzo Beans
Pulverize beans in blender or Cuisinart (original recipe said to put beans through a fine meat grinder...this is from an old family cookbook)
Add Tahini sauce, garlic
Add lemon juice and salt & pepper to taste
Mix all ingredients together and enjoy
1 large eggplant
lemon juice to taste
½ clove of garlic, pressed
1 Tbl olive oil
3 Tbl Tahini sauce (sesame seed paste)
½ tsp salt
Cook eggplant directly over flame, turning over on all sides until soft or bake in oven at 500 degrees until soft (again remember this is from an old Lebanese collection of my families recipes so they weren’t big on specifics).
Split eggplant open and scoop out the inside pulp together with all the juice.
Combine Olive oil, garlic, tahini sauce, salt and lemon juice
Add eggplant and mix well.
Serve and enjoy!